Pandoro Veronese

Method

1. Prepare the starter: either refresh lievito madre three times in a day (4 hours apart) to obtain 140g, or use 20g of fresh lievito di birra (15g for first dough, 5g for second).
2. First dough: In the bowl of a stand mixer, dissolve the chosen yeast in 120g warm milk with 50g sugar. Add 50g of technical flour. Mix until combined. Add 1 egg yolk and mix until incorporated. Cover with plastic wrap and let rest: 12 hours if using lievito madre, 4 hours if using lievito di birra, in a turned-off oven.
3. Second dough: Add to the first dough: 225g flour, 50g sugar, 1 whole egg, a pinch of salt, and (if using lievito di birra) 5g yeast. Mix on low for 10 minutes. Gradually add 30g melted soft butter in two additions, mixing on low then high until dough is smooth and elastic (windowpane test). Add 1 additional egg yolk, mix, then increase speed to rebuild gluten. Let rest, covered, at room temperature: 4 hours (lievito di birra) or 12-16 hours (lievito madre).
4. Aromatic mix: Blend together 130g soft butter, 1 packet vanilla or pulp of 1 vanilla bean, 40g grated white chocolate, 10g white rum, 10g vanilla essence, 1g salt, 20g acacia honey, and zest of 1 orange until smooth.
5. Third dough: Punch down the risen dough. Add 225g flour, 130g vanilla icing sugar, and 15ml milk. Mix gently until incorporated (use on/off pulses if using machine). Add 2 whole eggs one at a time, mixing on low, then increase speed to strengthen dough. Slowly add the aromatic mix in two parts, mixing on low then high. Transfer dough to a work surface, fold over itself 4-6 times, form a ball, cover with a cloth, and rest 1 hour.
6. After rest, give the dough a few more folds, shape into a ball, and weigh: place 1kg of dough into a well-buttered 1kg pandoro mold. With buttered hands, shape the dough into a roll and nestle into the mold.
7. Let the dough rise at room temperature until it reaches the top of the mold.
8. Preheat the oven to 200°C. Bake for 10 minutes, then lower to 170°C. Bake until the internal temperature reaches 92°C (use a probe thermometer). Cover with aluminum foil to prevent over-browning.
9. Remove from oven, cover with a cloth, and do not invert. Cool at room temperature for at least 4 hours.
10. Remove from mold. Spray the entire surface with 96% alcohol. Also spray the inside of a bag. Place the pandoro in the bag, remove air, seal, and let mature for at least 48 hours before serving.